by @twospoons.ca 💚
Makes 7 rolls .
1 1/2 cup sushi rice
3 cup filtered water
1/4 purple cabbage (about 1 cup tightly packed)
1 large carrot
4 kale leaves (about 1 cup tightly packed)
1/4 cup alfalfa sprouts
7 nori sheets
Tamari Almond Butter Sauce
1/4 cup almond butter
2 tbsp tamari
1/2 tsp white miso
1 lemon, juiced
1/4 tsp cayenne pepper flakes
3 tbsp filtered water
1.Begin by making sushi rice. Rinse rice thoroughly, then add to saucepan with water. Cook rice for 15 minutes, or as instructed on package. Remove from heat and fluff with a wooden spoon. Cover with tea towel and let cool long enough to be able to handle with your hands.
2.While you are waiting for the rice, prepare your veg. Thinly slice cabbage, and cut carrot into matchsticks (I recommend using a mandolin for this). Chop kale leaves into small pieces, discarding the stems. Thinly slice avocado.
3.Place bamboo sushi mat on work station (you can also use plastic wrap, if you don’t have a bamboo sushi mat). Lay nori sheet on top of matt and gently press sushi rice on top to cover nori sheet in a thin layer.
4.Arrange veggies in an even layer (avocado, red cabbage, carrot, kale and alfalfa), parallel to the edge of the nori sheet, leaving about 1-inch of rice at the top undecorated. (for a visual, see image in blog post above)
5.Gently roll bamboo matt away from you, to roll the nori sheet into a log like a burrito. (For a tightly packed roll tuck in the veg with your fingers as you). Once in a roll, use a little bit of water to seal the edge.
6.Slice sushi roll into bite sized sushi pieces with a sharp knife and set aside. Continue this process until you’ve used all the rice, nori sheets and veg. (I was able to make 7 rolls).
7.To make the tamari almond butter sauce, add almond butter, tamari, miso, lemon juice, cayenne pepper flakes and water to a bowl. Whisk until smooth and creamy. Optional to add more water to thin if desired.